I've adapted the Pioneer Woman recipe here for a low-carb version that is just as yummy! In fact, Doug says he likes it more than the chicken Lazone (did you know that was low-carb as well??)!!! Whaaaaaa?! Its that good! This soup is very filling and has a wonderful texture. Don't snub it because it's low-carb, I serve some very picky clients and they LOVE it!

Here's how I made a YUMMY low-carb broccoli cheese soup!

~1/3 cup chopped onion
~1 stick of butter

(melt these two together and when the onions are soft and see through add...)

~1/3 cup atkins baking mix (yes it is spendy, I bought it on amazon and use it sparingly!)

(use a whisk to blend those together nicely!)

~Add in 3 cups of chicken broth
~and 3 cups of heavy cream

Whisk it up!

~Add in one bag of frozen broccoli florets (about 4-5 cups or so)
(simmer on med-low heat, covered for about 20 minutes or so, it may not thicken up too much here).

(At this point I remove the broccoli with a slotted spoon, add it to a blender with some of the liquid from the soup and blend it all up in a blender so it's smooth. Add it back to the pot and bring back to a simmer.)

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